MyNutriCounter / Chilli Coconut Egg Clouds



3 large eggs

15g/0.5oz desiccated coconut

1/2 tsp. chilli flakes

pinch salt

pinch pepper


1.Separate the yolks from the egg whites.

2.In a large mixing bowl, beat the egg whites until soft peaks form.

3.Fold in the desiccated coconut, chilli, salt, and pepper.

4.Divide the fluffed egg whites into 3 dollops over a baking sheet lined with parchment paper. Make a small dent in the centre of each.

5.Bake at 230C/450F for 3 minutes.

6.Take out of the oven and put the yolks in the centre of each egg cloud.

7.Finish baking for another 2-3 minutes.



Update Message: This recipe is not your regular egg dish. These chilli-coconut egg clouds are a little bit of heaven, with a little bit of heat thrown in for your sinful side.

Tags: vegetarian, breakfast, recipes, gluten-free, dairy-free, lunch

Revision: 1